Vegan Cheesecake Recipe


Baked_cheesecake_with_raspberries_and_blueberries

INGREDIENTS:

Base

  • 1 cup almonds
  • 1 cup brazil nuts
  • 1 cup walnuts
  • 1 cup desiccated coconut
  • 2 tbsp coconut sugar (optional)
  • 100g coconut oil, melted
  • Pinch of salt
  1. Blitz all the nuts in a food processor until fine
  2. Mix in the desiccated coconut and coconut sugar
  3. Rub in the coconut oil in with fingers
  4. Line a baking tray with parchment paper, spread the mixture on the tray and bake for 10-15mins, until golden brown
  5. Leave to cool whilst making the filling

Filling

  • 1 1/2 cups cashews (soaked overnight)
  • 2 ripe avocados
  • 1 cup coconut oil
  • Juice and zest of 5 limes
  • Juice and zest of 5 lemons
  • 4 passion fruits
  1. Melt the cup of coconut oil then add all the ingredients except the passionfruit to a food processor
  2. Blitz until smooth

To finish:

These can be made as either individual portions or a larger cheesecake. For pots, use individual ramekins, or for a larger cheesecake, use a loose-sided baking tin.

  1. Evenly add the base to the bottom and press down until firm and an even layer
  2. Add the filling on top and smooth down until even
  3. Finally, add the pulp of half a passionfruit to the top of each cheesecake if individual, or over the whole cheesecake if making one large cheesecake.
  4. Leave in the fridge to chill and thicken before serving.
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